Monday, February 16, 2009

Are you all having a lovely long weekend? Any Valentine's surprises? Well, as I mentioned on Saturday, I didn't have a Valentine so instead I went out and got MYSELF a little present (I also bought myself a lovely bouquet of flowers). I have been wanting an ice cream machine for a while so Tony and I went to The Grove at the butt crack of dawn (well, early for a Saturday) so I could get one. If you have known me for a while, you know that I am totally in love with Pinkberry. I used to get a manicure every week and the WeHo Pinkberry store was conveniently placed across the street from the salon. Let me tell you, a manicure and Pinkberry is an excellent way to start your weekend. Now that my budget has shrunk, I have to do my own manicures and weekly Pinkberry trips are out of the question. I was so excited when I found this recipe because it meant I could have the swirly goodness on my own and without any of the questionable ingredients that Pinkberry actually admitted to using. Anyway, one of the best things about this recipe are that it only has three ingredients. I topped mine with a few pom seeds that I have been saving for a rainy day (in my freezer). Pom seeds and this type of frozen yogurt are a match made in heaven I tell you. This was sooo good and the amount it makes is a way better deal than popping into a Pinkberry store to get a large container of the stuff. As you can tell from the picture, it melts quickly, but if you are not photographing this like I did, it probably won't last that long anyway. By the way, I must have been blind when I was reading the recipe. I just realized it calls for 3 cups of yogurt and I only used 1. Oh well, it was still amazing.

With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment)

In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Freeze in a quart container until ready to serve.

How much do i want to eat that right off my screen right now??? Omy gosh I definitely need to get me an icecream maker!!!! You have SUCH great recipes it's awesome to come back and see 'em all the time. :) Thanks so much for sharing.

I have been wanting an ice cream maker for so long, but I'm afraid of my butt won't fit into my jeans anymore if I get one. But with great recipes like this I don't see that being a problem! It looks so refreshing!!

Welcome to the dark side. Insert evil laugh. I just made David Lebovitz's Vanilla Bean Ice Cream, and amped up the vanilla. Decadent. Your sorbet, on the other hand, is probably what I SHOULD be making :)

you bought an ice cream maker? wow! nice gift.I love Pinkberry. I have to go to NYC for it, nothing like that in Mass.This sorbet came out great. You are going to have a blast with your new toy--the creations are friggin endless!!Esi's Ice Cream Shoppe!

What a great Valentines treat to yourself. I didn't have a Valentines either and had great Italian with friends instead! I love Pinkberry but I lust for Yogurt-land. I love the choices and it is always less expensive than PB (they charge by weight). I pretty much pile it full of fruit and mochi balls...making me hungry now...

I made this recipe exactly as stated except subbed Splenda for the sugar. I loved the taste, but my ice cream maker cannister had a thick frozen coating of the mixture that I had to work hard to CHIP away. Is this b/c of the Splenda or because everything was fat free???????

Hey Branden - When I made this with only one cup of yogurt I didn't have that problem. But I made it again this past week with 3 cups and I had the same layer on my machine too, , but it wasn't hard to chip away. I haven't used my machine to make other fat free sorbets so I am not sure if it the fat or the Splenda. I used regular sugar both times.

I have run into the same problem before when making fat free no sugar homemade ice cream...totally annoying, but maybe that's the price I pay for no added fat. Maybe I am letting my ice cream maker run too long....hhhmmmm....

Branden, how long are you letting the machine run for? Both times I did mine for 20 minutes. Again, when I did more of the yogurt, I had a thin layer left on the ice cream maker, but it wasn't too difficult to remove and still tasty :)